Baked peppers and couscous with garlic and herb cheese sauce
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Revision as of 17:03, 13 August 2013 by Chef (talk | contribs) (Chef moved page Baked peppers and cous cous with garlic and herb cheese sauce to Baked peppers and couscous with garlic and herb cheese sauce)
A vegetarian dish using a sauce from Philadelphia's new Simply Stir range.
I have reduced the courgettes from 2 to 1 as I think there might be a problem fitting 2 courgettes into the peppers with the cous cous as well.
Many thanks to those nice people from Philadelphia who gave their permission for us to use these recipes.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 orange or red peppers
- 50 g couscous
- 200 ml Philadelphia Simply Stir Garlic & Herbs
- 100 g cherry tomatoes , halved
- 1 courgette
- 1 ciabatta loaf, sliced
Mise en place
- Pre-heat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
Method
- Preheat the oven to Gas 6, 200 °C. Cut the peppers in half lengthways, removing seeds and stalk and place onto a baking tray.
- Place the couscous into a bowl and pour over enough boiling water to just cover, leave for 5 minutes for the grains to swell and all of the liquid to be absorbed.
- Mix the sauce with the tomatoes and courgettes and then with the couscous and spoon into the peppers. Bake for 20 minutes until the peppers are cooked through and lightly browned.
Serving suggestions
Serve with ciabatta.
Recipe source
Nutritional information
- Energy 1486.50 kcal
- Fat 10.80 g
- Carb 53.30 g
- Protein 11.70 g:
- Saturated fat 4.10 g
- Salt .52 g
- Dietary fibre 5.00 g
- Sugars 13.10 g
See also
Other recipes that use Philadelphia Simply Stir Garlic & Herb: